Recipes AirfryerAir Fryer Orange Chicken
Crispy air fryer orange chicken with a sticky, sweet-and-tangy glaze — the takeout favorite made at home with a fraction of the oil. A light cornstarch coating gives you that signature crunch that holds up under the sauce.
Toss it with the glossy orange sauce right before serving and pile it over steamed rice. It's faster than delivery and you control what goes in.
Ingredients
Instructions
Coat the chicken
Season the chicken, dip in beaten egg, then toss in the flour and ½ cup cornstarch until coated.
Air fry
Spray the pieces with oil and air fry at 400°F for 12–15 minutes, shaking halfway, until golden and crispy (165°F internal).
Make the sauce
Simmer the orange juice, brown sugar, soy sauce, rice vinegar, garlic, ginger, red pepper flakes and sesame oil. Whisk in the remaining 1 tbsp cornstarch and cook until glossy and thick.
Toss and serve
Toss the crispy chicken in the warm sauce. Top with green onion and sesame seeds and serve over rice.
- Toss in sauce right before serving so the coating stays crisp.
- Cut the chicken into even pieces for uniform cooking.
- Fresh orange juice makes the brightest sauce.
Frequently asked
How do you keep air fryer orange chicken crispy?
Use a cornstarch coating, cook in a single layer, and sauce it at the last moment before serving.
Can I use chicken thighs?
Yes — boneless thighs stay extra juicy. Cut into pieces and cook the same way.
Is this like Panda Express orange chicken?
Very close — same sweet-tangy glaze and crispy bites, but air-fried with far less oil.
